Equipment
Ingredients
- 15 oz can Native Forest Edward & Sons Organic Hearts of Palm, finely chopped
- 4 Persian cucumbers, finely chopped
- 8 oz sugar snap peas, finely chopped
- 1½ cups frozen shelled edamame, thawed
- 4 green onions, finely chopped
- ½ cup roasted salted pumpkin seeds
- 1 avocado
- 1 " piece ginger
- 1 garlic clove
- 1 large lime, juiced
- 1 cup cilantro
- 1 tbsp maple syrup
- ½ jalapeño, seeds removed (optional, for spice)
- ½ tsp sea salt
- ¼-½ cup water, for desired texture
Method
- Add all of the salad ingredients to a bowl.
- Place the ingredients for the dressing into a high speed blender, starting with 1/4 cup of water. Puree until smooth and creamy, and season to taste, and add additional water if needed to thin.
- Pour the dressing over the salad and toss to combine, seasoning with salt and pepper if desired.
Nutrition
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.